Description
Fresh herb marinade for grilled chicken thighs, made with cilantro, parsley, oregano, garlic, jalapeño, oil, and citrus.
Ingredients
Scale
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley, chopped
- 1 tablespoon fresh oregano
- 1 small shallot, peeled
- 2 cloves garlic, peeled
- 1/2 jalapeño pepper, seeded
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 1/2 cup oil
- 1 teaspoon salt
- Fresh ground black pepper, to taste
- 2 pounds boneless chicken thighs
Instructions
- Add the cilantro, parsley, oregano, shallot, garlic, and jalapeño to a food processor.
- Pour in the lemon juice, vinegar, and oil. Season with salt and pepper, then pulse until the mixture forms a finely chopped herb marinade.
- Place the chicken thighs in a shallow dish. Spoon about 1/4 cup of the marinade over them and turn to coat evenly. Cover and refrigerate for at least 20 minutes or up to 24 hours.
- Allow the chicken to rest at room temperature for a short time while heating the grill to medium-high.
- Grill the chicken for 5–6 minutes per side, or until cooked through and the juices run clear.
- Serve with extra herb sauce on the side.
Notes
- Marinate the chicken for a longer time for more flavor.
- Adjust jalapeño quantity for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg